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20Sep/14Off

Dark n Stormy

Dark "n" Stormy

Ingredients

      • 2 ounces gosling's black seal rum
      • 3 -4 ounces ginger beer

Garnish

Directions

  1. In a tall glass fill with ice add rum and top with ginger beer.
  2. Garnish with a lime slice or candied ginger.
Read more: http://australian.food.com/recipe/dark-n-stormy-390722
20Sep/14Off

Dijon Mustard Jar Vinaigrette Salad Dressing

Almost-Empty Dijon Mustard Jar Vinaigrette Salad Dressing

Ingredients

  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar or 1/4 cup white wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 cup olive oil

Directions

  1. In the almost-empty mustard jar (or other container), combine Dijon, vinegar, sugar, salt, and pepper; shake well.
  2. Transfer to a bowl and, whisking constantly, slowly add olive oil.
Read more: http://www.food.com/recipe/almost-empty-dijon-mustard-jar-vinaigrette-salad-dressing-295678
20Sep/14Off

Cheesecake Factory Oreo Cheesecake (Copycat)

Cheesecake Factory Oreo  Cheesecake  (Copycat)

Ingredients

  • 1 1/2 cups Oreo cookie crumbs ( about 18 to 23 cookies finely chopped)
  • 2 tablespoons melted butter
  • 1 1/2 lbs cream cheese
  • 1 cup sugar
  • 5 large eggs
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla
  • 1/4 cup all-purpose flour
  • 8 ounces sour cream
  • 5 Oreo cookies ( coarsely chopped for the batter)
  • 7 -9 coarsely chopped Oreo cookies, for the top of cheese cake

Directions

  1. Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
  2. All ingredients need to be at room temperature before beginning.
  3. Beat cream cheese until light and fluffy.
  4. Keep mixer on a low setting during the mixing and beating process.
  5. Add sugar gradually and continue beating cream cheese until mixed through.
  6. Add eggs one at a time and continue to beat until blended.
  7. Stir vanilla, salt and flour into cream cheese and egg mixture.
  8. Add the sour cream.
  9. Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
  10. Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
  11. Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
  12. Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
  13. Cool on wire rack.
  14. When cool, refrigerate for 24 hours.
Read more: http://www.food.com/recipe/cheesecake-factory-oreo-cheesecake-copycat-267571
20Sep/14Off

Savory Mushroom Spread

Savory Mushroom Spread

Ingredients

  • 2 -3 tablespoons butter
  • 1/2 lb fresh mushrooms, chopped
  • 1 tablespoon shallot, minced
  • 4 garlic cloves, minced
  • 1 tablespoon dry white wine
  • 2 tablespoons pine nuts or 2 tablespoons almonds, toasted
  • 2 tablespoons sour cream
  • salt and pepper

Directions

  1. Melt butter in skillet. Add mushrooms, shallots and garlic and saute about 6 minutes on med-high heat.
  2. Add wine and cook 2 minutes longer.
  3. Cool mixture.
  4. Remove to serving bowl and stir in sour cream and nuts.
  5. Season to taste with salt and pepper.
  6. Serve with baguettes or crackers.
Read more: http://www.food.com/recipe/savory-mushroom-spread-128527
20Sep/14Off

Sweet Potato & Pear Soup

Sweet Potato & Pear Soup

Ingredients

  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1/4 cup carrot, chopped
  • 1/4 cup celery, chopped
  • 3 medium-size sweet potatoes, peeled and diced
  • 2 pears, peeled and diced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon paprika
  • 5 cups low sodium chicken broth ( or homemade)
  • 1/3 cup whipping cream (optional)
  • 2 teaspoons maple syrup ( or to taste)
  • 2 teaspoons lime juice ( or to taste)
  • salt and pepper, freshly ground

Directions

  1. In a pot, heat butter on medium heat. Add onion, carrot and celery and saute for 1 minute.
  2. Add sweet potatoes, pears and thyme and saute for about 2 minutes.
  3. Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft.
  4. Puree in a blender or food processor until smooth.
  5. Return to pot. Add cream, maple syrup and lime juice. Simmer for 5 minutes.
  6. If soup is too thick add a little extra broth. Season with salt and pepper, adding more syrup or lime juice as needed.
  7. Can be made up to 2 days ahead of time.
Read more: http://www.food.com/recipe/sweet-potato-pear-soup-4984
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